Title : Quantitative analysis of the diffusion process of a natural dye within a prebiotic-sweetened food matrix
Abstract:
This study investigates the application of polyalcohols, particularly xylitol, in enhancing the formulation of maraschino cherries by exploring its role as a nutritional sweetener and prebiotic additive. Our research involved sensory evaluation through tasting panels to determine the acceptability and palatability of various cherry formulations. In addition to sensory attributes, we delve into the essential study of diffusion processes in biological materials, a critical aspect in food science, engineering, and pharmaceuticals. To advance our understanding of diffusive phenomena, we integrate both numerical and analytical methods to analyze the diffusion characteristics of substances within complex food matrices. We propose an innovative method for sweetening Bing-type cherries (Prunus avium) using sucrose/xylitol solutions while employing a staining technique with erythrosine and red gardenia at concentrations of 119, 238, and 357 ppm, under varying thermal conditions (40, 50, and 60°C).
Our findings reveal that the epidermis of the fruit presents significant resistance, resulting in lower effective diffusivities in the skin compared to the flesh. Notably, the synergistic effects of temperature and concentration significantly enhance diffusion coefficients and dye penetration, with the optimal conditions occurring at 357 ppm and 60°C. The red gardenia dye exhibited pronounced temperature-dependent variations (p=0.001), while erythrosine day maintained stability across temperature changes (p>0.05). The effective diffusivities recorded for gardenia in cherry flesh and skin at optimal conditions were 3.89E-08 m²/s and 6.61E-09 m²/s, respectively, indicating substantial variability when compared to lower temperatures and concentrations. Ultimately, this research underscores the critical role of temperature and concentration in the mass transfer dynamics of food coloring processes and contributes valuable insights for the development of preservation methodologies within the food industry. These findings pave the way for improved formulation strategies and innovative applications of prebiotic natural sweeteners in food science.
